We recently connected with Angel Guijosa and have shared our conversation below.
Angel, we’re so excited for our community to get to know you and learn from your journey and the wisdom you’ve acquired over time. Let’s kick things off with a discussion on self-confidence and self-esteem. How did you develop yours?
Confidence and self-esteem in this industry didn’t come easy or overnight. It was built over years of working in kitchens, getting destroyed night after night, and still showing up the next day. In the beginning, I failed—repeatedly. But every mistake was a lesson, and every service was a test of endurance. I learned to embrace the grind, to take the hits, and to get back up every time. Eventually, through persistence and dedication, I started to get better. The more I improved, the more I believed in myself. Confidence wasn’t something I woke up with one day—it was something I earned, one service at a time.
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
As the chef at Taqueria Chingon (2234 N Western Ave), my day-to-day is a blend of creativity, leadership, and community building. I manage the daily operations, using my years of experience to create new dishes and flavors that resonate with our guests. Managing and mentoring my team is a key part of my role, ensuring everything runs smoothly while teaching the next generation of chefs. I believe in passing on the knowledge I’ve gained over the years, helping others develop their skills and passion for the craft. I’m constantly evolving our menu, drawing on what I’ve learned to keep things fresh and exciting. Beyond the kitchen, I’m dedicated to bringing people together through food. We participate in charity events whenever possible, giving back to the community that supports us. Showcasing the brand we’ve built at Taqueria Chingon is a reflection of our commitment—not just to great food, but to the people and community we serve.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
n my journey as a chef, there are three key qualities that have shaped who I am today: resilience, consistency, and self-sacrifice. Resilience is essential in this industry. The kitchen will test you in ways you can’t predict—long hours, high pressure, and the inevitable setbacks. But resilience means pushing through those moments, learning from your failures, and coming back stronger every day. Consistency is what separates the good from the great. You can’t just deliver excellence once; you need to bring it every single day. Whether it’s the precision in the prep or the final execution, consistency builds trust with your team and your guests. Self-sacrifice is often part of the job. You learn quickly that this line of work demands a lot—long hours, holidays missed, personal time given up. But the rewards, the satisfaction of seeing a dish come together perfectly or watching a guest enjoy what you’ve created, make it all worth it. My advice for younger chefs is simple: Don’t be afraid. This industry is tough, but fear can’t be a roadblock. Embrace the challenges, trust in your journey, and know that every mistake is just a stepping stone to success.
Alright so to wrap up, who deserves credit for helping you overcome challenges or build some of the essential skills you’ve needed?
The chef who truly shaped me into the chef I am today is Francisco Narez, the culinary director at Gage Hospitality. After I worked my way from the garde manger station to lead grill cook at The Dawson, Francisco didn’t give me an option—he made me his sous chef. He pushed me in ways you can’t even imagine. There were moments when he broke me down completely, but it was all to build me back up stronger. Francisco’s knowledge of the kitchen, his discipline, and his approach to cooking were all passed down to me. Those lessons, both tough and invaluable, are something I will carry with me for as long as I’m able to stand in a kitchen. He instilled in me the kind of resilience and precision that defines my work today.
Contact Info:
- Website: https://Taqueriachingon.com
- Instagram: Chef_angelguijosa
Image Credits
Dominga Escarpita
so if you or someone you know deserves recognition please let us know here.
